Beef Triples

Ingredients

• 1 lb. Cold Roast Beef
• 4 oz. Bread Crumbs
• Pepper and Salt
• 1 teaspoonful Onion
• 1 Egg
• 1 teaspoonful Parsley or Horse-radish

Method

1. 1

   Mince the beef and onion finely, mix with bread crumbs, pepper, and salt.

2. 2

   Add parsley or horse-radish, moisten with beaten egg, and if dry, add a spoonful of gravy or milk.

3. 3

   Butter small cups or moulds, fill with mixture, and bake for about half an hour.

4. 4

   Garnish with parsley and serve with horse-radish sauce or brown gravy.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 202. The excerpt below is the record exactly as published.

BEEP TRIPLES. 1 lb. Cold Eoast Beef . . . ^d. 4 oz. Bread Crumbs . Pepper and Salt 1 teaspoonful Onion . lEgg . . 1 teaspoonful Parsley or ITorse-radish Total Cost— oM. Time— Half an Hour. \d. \\\d- Mince the beef and onion very finely, and mix it with the bread crumbs, pepper, and salt. Add either some chopped parsley or finely scraped hoi-se-radish ; mix thoroughly. Moisten with an e^g well beaten, and if very dry a spoonful of gravy or milk. Butter some small cups or moulds, fill them with this mixture, and bake for about half an hour. COOKERY BECLPES, #c. 327 Garnish with sprigs of parsley, and serve with them some horse-radish sauce or brown gravy. HASHED BEEF AND TOMATO SAUCE. 1 lb. Cold Eoast Beef U. 8 Tomatoes Zd. 1 fagot of Herbs }¥■ Salt and Pepper 1 gill Gravy - 1 oz. Butter 1 1 J \ teaspoonful Sugar . >\\d. Toast - Total Cost— 8(Z. Time- -Half an Hour. Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepj^er, salt, sugar, and gravy. Stir about until it becomes quite a pulp ; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly. Arrange on a hot dish, and garnish with fried sippets of bread or toaat. STEWED CHOPS. 1 lb. Chops 1 oz. Butter Pepper and Salt \ oz. Flour 1 gill Gravy Total Cost— 4<i. Time— 2\d. Id. \ ¥■ One Hour. Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour. Mix well, and pour in the gravy ; stir until it boils, lay in the chops, and simmer very gently for one hour. Dish the chops in a circle, boil up and season the gravy, and pour over the stew. 328 THE ART OF LIVING IN AUSTRALIA. BAKED CHOP. 1 Chop . Pepper and Salt Total Cost— Irf. \d. Time — One Hour. Choose a nice loin chop with an undercut. Rub r, little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot. RICE CUTLETS. \ lb. Cold Meat . 2 oz. Eice . Pepper and Salt 1 Egg

Cook this with the app: pantry check, scaling, and the assistant.